Spring is here! When the weather gets warmer, my flesh and bones don’t feel as vulnerable and consequently, I do not have the need to constantly feed on rich stews and massive portions of hot food. Less time is spent in front of the stove and more time is spent lying in the sun enjoying the breeze. Since I still need to eat, salads are the perfect quick fixes for these gloriously lazy first days of spring.
Fennel salads are perfect to break into the season with. Fennel is filling, delicious, low calorie, low GI, nutritious, rich in fiber and great for detoxing. It is cheap at this time ~ only $0.99 for a fresh bulb that makes 4 substantial servings. It has a wonderful crisp texture and a very refreshing flavor. You can cook it, too; but to celebrate the end of winter, I will keep it cool and raw in a salad.
Fennel-Coriander Salad with Orange Dressing
1 bulb Fennel, sliced crosswise thinly
½ c. Coriander leaves, roughly chopped
1 T. Orange marmalade
3 T. Olive oil
1 t. Salt
1 t. Black pepper
Mix the last four ingredients thoroughly in a big container. Toss in the fennel and coriander. Ready!
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